Instructions: * Note: Use any lean white fish, small or large, cleaned, but with heads and tails. Any shellfish is suitable: for example, a few clams or mussels and four or five shrimp or small crabs or a crayfish.

Put fish in 10 cups boiling water. Boil 15 minutes covered. Heat olive oil. Fry minced onion. When it takes on color, add tomato. Let tomato liquid reduce. Add tomato-onion mixture, bay leaf, and parsley to fish when it has been boiling 15 minutes. Boil 15 minutes longer, covered. Place bread shavings in a separate pot. Strain fish soup over bread and return soup to fire. Crush almonds with garlic in a mortar; add to soup. Boil soup slowly for 10 minutes more while separating shells, bones, and skin from fish and shellfish. Strain soup a second time, reheat with cleaned fish and shellfish, season, and serve.

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